| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Side dish, Seasonings |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves |
| 2 |
c |
Fresh tomatoes; chopped |
| 1 |
tb |
Fresh thyme |
| 1 |
tb |
Fresh parsley |
| 1 1/2 |
c |
Fresh (not dry) Flageolets OR- other dry bean types |
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a saucepan over medium heat, saute the onion and the garlic in the olive
oil. Add the tomatoes and herbs. Stir in the beans and continue to cook
for 10 minutes. Transfer to a casserole and bake for 30 minutes.
(Traditionally served with roast lamb.)
From: The Cook's Garden catalog - Spring/Summer 1993 (page 89)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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